5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 254.7
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,305.4 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 11.5 g
  • Protein: 11.5 g

View full nutritional breakdown of Low Cal White Bean and Penne Pasta Soup calories by ingredient
Report Inappropriate Recipe

Low Cal White Bean and Penne Pasta Soup

Submitted by: GENIETEST

Introduction

This is one of my favorite recipes. It is so easy. When you have a few cans of beans and broth and not enough pasta to make a meal for everyone this is the perfect solution. You get fiber and taste! I do suggest using the low sodium varieties of the beans and broth to keep your sodium in check if that is a concern of yours. This is one of my favorite recipes. It is so easy. When you have a few cans of beans and broth and not enough pasta to make a meal for everyone this is the perfect solution. You get fiber and taste! I do suggest using the low sodium varieties of the beans and broth to keep your sodium in check if that is a concern of yours.
Number of Servings: 10

Ingredients

    1 TBSP Olive Oil
    1 Lg Onion
    1.5 tsp Garlic - minced
    2 cans Vegetable Broth (you can use chicken as well if not vegetarian dish)
    2 Cans diced tomato (I like the basil, oregano)
    3 Cans Great Northern Beans (you can sub any beans and even add an extra can if you need 2 more servings) Drained
    8 oz Wheat Penne Pasta
    1.5 tsp Rosemary
    2 tsp Italian Seasoning (not the dressing) You can add more to taste
    Salt and Pepper to taste

SparkPeople Sponsored Video


Directions

Put oil, Garlic and Onions in a large pot. Let onion get slightly soft then add Broth, Beans and Tomato. Let come to a boil then add Rosemary and Italian seasoning. Let boil for a few minutes then add Pasta and cook as directed. It may take a few extra minutes for the pasta to cook. Serve and enjoy!

I usually taste it before I add the pasta to see if it needs to have the seasoning bumped up or need to add any salt or pepper.
There are about 10+, 1 cup servings. Serve with your favorite salad on the side or all by it's self. It is very filling. My husband likes to add some cheese and sour cream on top. My son likes cottage cheese on top. I like mine plain. How ever you enjoy it it is sure to be a favorite of yours too!


Side Note - If you want to add some mushrooms, bell pepper, or any other vegetable do it in the beginning with the onion and saute together. This is great to use up the little bit of veggies you have left over!

Number of Servings: 10

Recipe submitted by SparkPeople user GENIETEST.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Easy to prepare, excellent taste and very filling. I use half vegetable stock and half chicken stock and double the amount of stock specified in the recipe. Otherwise it is more stew-like than soup-like. Tastes even better the next day! - 1/12/14

    Was this review helpful?   yes  No
  • I do think this is incredible tasting for such an easy , quick soup! - 11/27/10

    Was this review helpful?   yes  No